Sticky Toffee Pudding

The Mains of Drum

Sticky Toffee Pudding

This warming and sumptuous Sticky Toffee pudding is the perfect comfort food for these colder months.

Preparation Time 15 minutes

Cooking Time 35 minutes

Total Time 50 minutes


  • Soft brown sugar x 50g

  • Self raising flour x 140g

  • Salted butter x 75g

  • Water x 75ml

  • Baking powder x 1 tsp

  • Eggs x 2

  • Dates,stoned and chopped x 75g

  • Camp coffee essence x 1 tsp

  • Bicarbonate of soda x 1 tsp


  • Step 1

    • Preheat oven to 190c. Then roughly chop the dates and put into a deep metal tray with the water, bicarbonate of soda and coffee essence. Cover with tin foil and bake in the for 3-4 mins in the oven or until the dates have become soft and have absorbed almost all the water.

  • Step 2

    • Whisk the butter and sugar together, until pale and smooth. Add the eggs one at a time and mix well.

  • Step 3

    • Sift the flour and baking powder together and then add to the egg mixture. Mixing until just combined.

  • Step 4

    • Then add the boiled dates to the flour mixture and combine well.

  • Step 5

    • Pour mixture into 4 individual cases or a large deep tray which has been lined with baking parchment.

  • Step 6

    • Cook in the oven on half heat and half steam at 170c or make a Bain Marie so the puddings don't go dry for 25 mins. Cook them out until they are well risen and firm to touch. Test with a cool knife or skewer if required.

      Leave to cool completely, then serve with cream or ice cream and enjoy!

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